Pistachio Praline

• 100 g (3½ oz) caster (superfine) sugar
• 100 g (3½

Place the sugar and 50 ml (1¾ fl oz) water in a small saucepan, bring to the boil, without stirring, and cook until it reaches 118°C (244°F) and has become a caramel. Remove from the heat and add the pista